YOGURT CAKE WITH CITRUS AND SPICE
Makes: 1 8½-inch loaf cake Total time: 1 hour (15 minutes active), plus cooling 1¾ cups all-purpose flour, plus more for the pan 2 teaspoons baking powder 1 teaspoon ground cinnamon or ground allspice or ground ginger
¼ teaspoon plus ⅛ teaspoon table salt, divided
3 large eggs
1 cup white sugar 2 tablespoons grated citrus zest, plus 2 tablespoons citrus juice, plus more if needed ½ cup plain whole-milk yogurt or ½ cup plain wholemilk Greek yogurt thinned with 3 tablespoons water ½ cup grapeseed or other neutral oil
1 cup powdered sugar
1. Heat oven to 350 degrees with a rack in the middle position. Mist an 8½-by-4½inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and ¼ teaspoon salt; set aside.
3. In a large bowl, whisk the eggs, white sugar and zest until well combined and lightened in color, about 1 minute. Add the yogurt, then whisk until well combined. Add the oil and whisk until homogeneous. Add the flour mixture and whisk just until no streaks remain. The batter will be very fluid.
4. Pour the batter into the prepared pan. Bake until a toothpick inserted at the center of the cake comes out with a few crumbs attached, about 45 minutes.
5. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright. Cool completely, about 1½ hours,
before glazing.
6. In a small bowl, whisk together the powdered sugar and the remaining ⅛ teaspoon salt, then gradually whisk in the juice; the glaze should be smooth, with the consistency of regular yogurt. If it is too thick, whisk in additional juice ½ teaspoon at a time to achieve the proper consistency.
7. Set the wire rack with the cake on a rimmed baking sheet. Using a spoon, drizzle the glaze over the top of the cake, letting some drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.